Recent Forum and Blog Comments
- I didn’t know that!
Amwatanabeon Forum topicHelp! How to save dough that was stuck to the banneton on cloth? - Wow! What an ode to your mom!
Danni3ll3on Blog postTartine dedication.. - It looks fantastic!
Danni3ll3on Forum topicTartine sourdough with spelt flour
- I think you did a great job!
Danni3ll3on Forum topicFirst time going off recipe
- Fake news..bread1965on Blog postHoneyed Spelt and Oat
- Well there is nothing
Danni3ll3on Forum topicSurface tension issues ( is it mixing, ferment, proof or shaping?)
- I followed your suggestion ofBaron d'Apcheron Forum topicSurface tension issues ( is it mixing, ferment, proof or shaping?)
- Thanks guys, absolutely agreeFenrisulfron Forum topicIs my baking method OK?
- Ha ha!
Danni3ll3on Blog postHoneyed Spelt and Oat
- If you can get some rice
DanAyoon Forum topicHelp! How to save dough that was stuck to the banneton on cloth? - Thanks Dan!
Amwatanabeon Forum topicHelp! How to save dough that was stuck to the banneton on cloth?
- Thanks, Caroline for the
DanAyoon Forum topicWild yeast on fruits and vegetables
- I'll respond
trailrunneron Forum topicWild yeast on fruits and vegetables - Doc.Dough makes a great pointbarryvabeachon Forum topicProposed Experiment - % of BF Rise
- Using the same picture?bread1965on Blog postHoneyed Spelt and Oat
- He's right..bread1965on Forum topicIs my baking method OK?
- Great loaf..bread1965on Blog postDetmolder Method Rye by Hamelman
- Alan, your post inspired me
pulon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - I have no long term
DanAyoon Forum topicWild yeast on fruits and vegetables
- Crumb!
Danni3ll3on Blog postHoneyed Spelt and Oat
- Yeast watermikedilgeron Forum topicWild yeast on fruits and vegetables
- I think we BF in order to
DanAyoon Forum topicProposed Experiment - % of BF Rise
- Thank you TomAnonymouson Blog postDetmolder Method Rye by Hamelman
- Mike, during the winter
DanAyoon Forum topicWild yeast on fruits and vegetables
- Why bulk ferment?
Doc.Doughon Forum topicProposed Experiment - % of BF Rise - Tasting notes?
Our Crumbon Blog postDetmolder Method Rye by Hamelman - Bulk Ferment Vessels
DanAyoon Forum topicProposed Experiment - % of BF Rise
- Usual dough...... test on
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - Beautiful
Isand66on Blog postHoneyed Spelt and Oat - That is indeed what theDavid Ron Forum topicWild yeast on fruits and vegetables
- ExactlyAnonymouson Forum topicTrouble with tartine semolina
- Less from air, More from plant materialmikedilgeron Forum topicWild yeast on fruits and vegetables
- Original Latin meaning of theDavid Ron Forum topicTrouble with tartine semolina
- But that's a great recipeAnonymouson Forum topicTrouble with tartine semolina
- Beg to disagreeold bakeron Forum topicWild yeast on fruits and vegetables
- Agree, so the plan is , mix,barryvabeachon Forum topicProposed Experiment - % of BF Rise
- More from soil and water thanDavid Ron Forum topicWild yeast on fruits and vegetables
- Your comment came just at the right time!
Danni3ll3on Forum topicTrouble with tartine semolina
- Agreed
albacoreon Forum topicProposed Experiment - % of BF Rise - Not so edible..bread1965on Forum topicTrouble with tartine semolina
- Max and Lexi say this is Unacceptable!?
Isand66on Blog postLatest Sprouted Sourdough, 6 Grain Pullman Cube Bread with Sunflower Seeds on Top
- Thanks DA
Isand66on Blog postSpelt Whole Wheat Rice Ricotta Bread
- Amazing!jvorison Forum topicDough Calculator Formula
- Good info, Barry
DanAyoon Forum topicProposed Experiment - % of BF Rise
- Thank you HesterAnonymouson Blog postDetmolder Method Rye by Hamelman
- Dan, I have given this abarryvabeachon Forum topicProposed Experiment - % of BF Rise
- What an amazing loaf.hreikon Blog postDetmolder Method Rye by Hamelman
- Thanks for the infoPatti Yon Forum topicHusband is now diabetic. Need help with best GI breads for him.
- Tiger, for surePatti Yon Forum topicSourdough Pumpernickel questions
- Thanks, AbePatti Yon Forum topicRye starter questions